Bring a large pot of salted water to a boil over high heat. Add cheese-filled ravioli and cook according to package instructions (3–5 minutes if fresh or 8–10 minutes if frozen). Reserve 120 ml of pasta water, drain the ravioli, and set aside.

In a large skillet, heat pancetta or bacon over medium heat. Sauté until crispy and golden brown (about 4–5 minutes). Remove the cooked pancetta, leaving 1 tablespoon of fat.

In the same skillet, melt unsalted butter over medium-low heat. Add minced garlic and sauté for 30 seconds. Stir in heavy cream and whole milk, simmering for 2–3 minutes. Mix in grated Parmesan, black pepper, and a pinch of salt until melted.

Whisk egg yolks in a separate bowl. Gradually add warm cream sauce to temper the yolks. Pour yolk mixture into the skillet, stirring for 2 minutes until sauce thickens.

Add cooked ravioli and pancetta back to the skillet, tossing until coated. If too thick, add reserved pasta water until desired consistency is reached.

Serve in shallow bowls, garnished with extra Parmesan, chopped parsley, and cracked black pepper.